Skip to main content
Main

Timbale of Minion-Fillets of Veal

A timbale made from veal fillets, onions, mushrooms, panada, egg yolks, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Timbale of Minion-Fillets of Veal

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the veal

  1. Pare the minion-fillets of veal and trim away the skin and sinew.

  2. Cut the fillets transversally into small pieces.

Cook the filling

  1. Fry the chopped onion in a stewpan until golden.

  2. Add the veal pieces, season with salt and spices, and fry until nearly cooked.

  3. Stir in the chopped mushrooms and cook until their moisture is extracted.

  4. Remove from heat, let cool, and pound the mixture with panada.

Finish the mixture

  1. Incorporate the egg yolks and pass through a sieve.

  2. Work the mixture with a spoon and add a pinch of chopped parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal fillets
Provides the main meat body that sets into the timbale's firm, sliceable texture.
Panada
Binds the minced meat with starch and moisture so the mixture holds together.
Egg yolks
Coagulate on gentle heat to bind the mixture and help it set firmly.
Mushrooms
Add moisture and savoury depth; their liquid is driven off to concentrate flavour.

The step that matters

Cook the veal only until nearly done before adding the mushrooms. Overcooked veal turns dry and tough, and the mixture will not bind smoothly once pounded with panada and egg yolks. Cooking gently keeps the meat tender and moist.

Swap the onion

How well each one fits the dish's main ingredients (veal, mushroom, egg, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, mushroom, egg, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Mushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes